Every Monday, Toya and I discuss the recipes in the ELLE of the week. When Toya decided she longed to taste one in particular, I complied asap! So I tested for Toya, and for you, the pad Thai. The recipe was not 100% successful the first time so here is a simplified version with ingredients that can all be found in the exotic aisle of your supermarket. Ideally, cook it in a wok but a large non-stick pan works fine too. This pad Thai has clearly become one of my favorite Asian recipes, and I hope you’ll make it as often as I do!
Prep time: 20mn
Cook time: 15mn
- 2 chicken breasts or 150g of cooked shrimps (or both!)
- 2 shallots
- 3 tbsp sunflower oil (or coconut oil)
- 3 eggs
- 1 slice of firm tofu
- 400 g rice noodles (or rice vermicelli )
- 100 g fresh bean sprouts
- 4 green onions rods (or onions )
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce sauce (Nem sauce)
- 2 tablespoons brown sugar
- 2 limes
- fresh coriander leaves (or mint)
- crushed peanuts
- chili powder
- Soak the rice noodles in warm water for 15 minutes.
- Meanwhile, cut the chicken breasts into strips then cubes. Pat the slice of tofu with paper towel to remove the excess water and cut into small cubes. Peel and chop the shallots. Chop green onions and stalks of coriander leaves. Beat 3 eggs into a bowl.
- In a bowl, mix 2 tablespoons soy sauce, 2 tablespoons fish sauce sauce, 2 tablespoons of brown sugar and the juice of one lime.
- Fry the diced tofu in 1 tablespoon of oil over high heat for 4 minutes until golden brown. Set aside.
- Put 2 tablespoons of oil in the frying pan and brown the shallots for 2 minutes before adding the chicken and/or shrimp. Cook medium heat for 3 minutes, until golden.
- Rise the heat to high and add the beaten eggs while constantly mixing. Once the eggs have just started to cook, add the drained rice noodles, bean sprouts, green onion stalks and tofu pieces. Sauté, turning everything constantly until the rice noodles are lightly coloured.
- Add the sauce and sauté for a further 1 minute to coat noodles.
- Serve sprinkled with chili powder, crushed peanuts, coriander (or mint) and a lime wedge on each plate.